For true peanut butter lovers only
Has the baking started at your house yet? At mine, we've done an early batch of our usual sugar cookies, just to get everyone in the spirit and to mail to the kid on the mainland. But more will come, to be fresh for Christmas week.
Every year I look for a new cookie recipe, just to mix things up a bit, and over the post-Thanksgiving week a few requests came in from other baking explorers. One in particular was looking for a new take on peanut butter cookies.
Found one, in "Sharing Our Mene Best," a benefit cookbook for Moanalua High School's Project Graduation United. These Peanut Butter-Filled Peanut Butter Cookies are credited to Jesse Victor's Mom, class of 2009.
To buy the cookbook (which contains loads more intriguing recipes, such as Daddy's BBQ Ribs for Babes and Lono's Heavenly Chocolate Chip Cookies), send $12 plus $5 postage ($8 for mainland orders). Write checks to MoHS PG United and send to Sherry Teruya, 1314 S. King St. Suite 1162, Honolulu 96814. Call 221-9837 or e-mail MoHSPGCookbook@yahoo.com.
Peanut Butter-Filled Peanut Butter Cookies
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
1 teaspoon vanilla
3/4 cup peanut butter
Sift together flour, baking soda, baking powder and salt in mixing bowl.
Cream butter with sugars. Add peanut butter; blend. Add eggs and vanilla; mix until well-incorporated. Add flour mixture, stirring just until dry ingredients are incorporated.
Divide dough in thirds and roll each in waxed paper to form a 2-inch diameter log. Refrigerate 2 hours to overnight.
Preheat oven to 350 degrees. Place peanut butter filling in plastic sandwich bag and cut a small piece from one corner.
Cut logs into thin slices and place on cookie sheet 2 inches apart. Squeeze a dollop of filling onto each slice and top with a second slice. (If filling squishes out, let dough sit to soften a bit.) Mark a crisscross on top of each cookie with fork dipped in sugar. Bake 13 to 15 minutes, until golden.
Nutritional information unavailable.
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